Being a child of the 90’s, I grew up knowing yogurt only as syrupy-pink and sickly-sweet, poured out of a plastic Yoplait cup, or worse – squeezed out of a packet (remember “GoGurt”?) I was never a fan of the stuff, preferring a bowl of crunchy kix soaked in milk for breakfast or a stack of crumbly oreos for a snack.
And then, somewhere around my freshman year in college, Chobani greek yogurt was introduced to the American market. Creamy, tangy, and satisfying, this was a distant cousin to the snack I had known as a kid. All of a sudden, yogurt became my perfect food. It’s high in protein, versatile, and pairs with all my favorite foods: jam, granola, nuts, nut butter. Heck, I think it works with chocolate.
But yogurt has a different, more savory application as well. Continue reading “Savory sweet potato + chicken bowl with yogurt & toasted walnuts”
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